Indulge in the exquisite Fraisier Cake, a heavenly dessert that combines the delicate sweetness of strawberries with rich layers of cake and creamy fillings. This luxurious cake features a unique almond-flavored Genoa sponge, combined with a velvety vanilla diplomat cream, tangy fruit compote, and a smooth vanilla ganache. The result is a symphony of flavors and textures that are sure to captivate your taste buds and leave you wanting more.
Why You'll Love This
You’ll adore this Fraisier Cake for its elegant combination of flavors and textures. The roasted almond-flavored Genoa sponge provides a nutty and fragrant base, while the diplomat cream offers a light and airy touch. The fruit compote adds a burst of tangy sweetness, and the vanilla ganache elevates the cake to a luxurious level. This cake is not only delicious but also visually stunning, making it a perfect centerpiece for any special occasion.
Perfect Occasion
The Fraisier Cake is perfect for a sophisticated dessert, a festive celebration, or any moment when you want to indulge in a delightful and elegant treat. Its vibrant colors and inviting aroma make it ideal for holidays, birthdays, or any event where you want to impress your guests with a beautiful and delicious dessert. This cake is also a great choice for a romantic dinner or a luxurious afternoon tea.
Decoration Tips
To enhance the presentation of this Fraisier Cake, consider decorating it with fresh strawberries or a dusting of powdered sugar. You can also pipe the vanilla ganache or diplomat cream in decorative patterns to create an artistic and elegant look. For a festive touch, serve the cake on a decorative plate or with a side of fresh berries or whipped cream, creating a delightful dessert experience.
- Ingredients for the Pastry Cream:
- 400g whole milk
- 65g egg yolks
- 65g sugar
- 35g cornstarch
- 32g cold butter
- 6.5g rehydrated gelatin
- 1 vanilla bean
- Ingredients for the Whipped Cream:
- 160g heavy cream
- 100g mascarpone
- Ingredients for the Fruit Compote:
- 300g strawberries
- 50g frozen raspberries
- 1 lime juice
- 30g sugar + 9g pectin
- Ingredients for the Genoa Sponge Cake:
- 75g toasted almonds, ground
- 75g sugar
- 2 eggs
- 13g flour
- 13g cornstarch
- 45g melted butter
- Ingredients for the Vanilla Ganache:
- 220g cold heavy cream
- 220g hot heavy cream
- 95g white chocolate
- 5g gelatin
- Instructions:
- Pastry Cream: In a saucepan, heat the milk with the vanilla bean. In a bowl, whisk the egg yolks and sugar until pale, then add the cornstarch. Pour in the hot milk while whisking, then return to the saucepan and cook until thickened. Add the gelatin and butter, stir, and chill.
- Whipped Cream: Beat the cream and mascarpone until soft peaks form. Mix with the pastry cream to create the diplomat cream.
- Fruit Compote: Cook the fruits with lime juice, blend, then add sugar and pectin. Cook for 3 minutes, cool and freeze.
- Genoa Sponge: Beat the eggs, sugar, and ground almonds for 10 minutes. Fold in the flour, cornstarch, and melted butter. Bake in rings for 15 minutes at 170°C (338°F).
- Vanilla Ganache: Mix the cold cream with the melted chocolate, add gelatin, then whip. Decorate the cake with this ganache.
- Assemble the cake, layering the Genoa sponge, diplomat cream, fruit compote, and ganache.
Enjoy!